SHOPPING LIST

PASTA • semolina flour • all-purpose flour • lukewarm water • salt

TOMATO BASIL SAUCE • olive oil • garlic • 16-ounce can crushed tomatoes • sugar • salt • ground black pepper • fresh basil leaves • grated parmesan, optional

MATERIALS NEEDED

PASTA • large bowl • cookie sheet • tea towel or paper towel • large pot • large slotted spoon or colander

TOMATO BASIL SAUCE • medium saucepan • knife • cutting board • stirring spoon

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Silly Strings, known as “Pici” Makes 4 servings

Pici is a thick, hand rolled pasta, similar to fat spaghetti usually made from just flour and water. It originates in the province of Siena in Tuscany, and in the Montalcino area it is also referred to as pinci. This is a hearty pasta so it best served with a chunky or a rich meat sauce.

Ingredients • 2 cups semolina flour • 2 cups all-purpose flour • 1 to 1 1/4 cups lukewarm water

Instructions 1. Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen. 2. Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature. 3. Roll the dough into long strings about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like . Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months. 4. Bring large pot of water to boil. Salt water so that it tastes like the ocean. 5. Place pici into water and cook for 3-5 minutes until pasta floats and is cooked through. Drain with either a slotted spoon or with a colander, paying attention to the boiling water. Add cooked pasta to warmed sauce and let cook for another minute or two before serving.

Tomato Basil Sauce

Make this sauce your own by adding jalapenos for a spicy kick, or some sautéed zucchini and mushrooms for a veggie-packed sauce.

Ingredients • 3 tablespoons olive oil • 2 garlic cloves, minced • One 16-ounce can crushed tomatoes • Pinch sugar • Salt, to taste • Freshly ground black pepper • ½ cup fresh basil leaves, torn or chopped

2 • Grated parmesan for topping, optional

Instructions 1. Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. 2. Add the garlic and cook, stirring, until soft. 3. Add the crushed tomatoes and sugar. Season with salt and pepper. 4. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. 5. Stir in the basil and the remaining olive oil. Toss with pici or other cooked pasta. Top with grated parmesan if desired.

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